It’s nearly soup season and I’m SO prepared for it!!! Our entire family adores soup so I’m continually trying new brisk and simple recipes I can prepare for lunch or supper. A week ago, in the wake of acknowledging we had an overflow of cheddar tortellini covering up in the rear of our ice chest, I made a major pot of velvety tortellini soup and everybody went Insane over it!
This is an incredible soup recipe since it’s made with pantry staples you most likely consistently have available. What’s more, it’s prepared in around 45 minutes!!! While this recipe can’t be full made in a simmering pot, it very well may be made early and kept warm in one.
This Velvety Tomato Tortellini Soup is so natural and constantly a group pleaser! Ideal for those cold evenings when you need a little solace nourishment in your life! Top with a lot of Parmesan cheddar and present with dried up Italian bread (and possibly a glass of red wine… ) for an extra delicious supper!
Also try our recipe Tuscan Tortellini Soup
This Velvety Tomato Tortellini Soup is so natural and constantly a group pleaser! The base of this soup is cooler neighborly! Simply don’t include the cream, tortellini or spinach.
- 3 Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 (28 fluid ounce) cans crushed tomatoes with basil
- 2 Tablespoons fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (more if needed)
- 1/2 teaspoon black pepper
- 1 and 1/2 teaspoons granulated sugar
- 3/4 cup heavy cream
- (1) 20 ounce bag cheese tortellini
- 2 cups fresh spinach (add more if you want!)
- Freshly grated parmesan cheese (optional)
- Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
- Stir in the garlic and cook for 1 minute, or until fragrant.
- Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
- Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
- Using a food processor or blender, working in small batches, puree the soup until completely smooth.
- Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
- Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!
Read more our recipe : Crispy Baked Orange Tofu
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